Preheat the oven to 325 degrees F and lightly mist a mini-bundt pan with non-stick spray.
Place the first 6 (dry) ingredients in a large mixing bowl and stir to combine.
Add the softened butter, and stir until the mixture resembles damp sand.
Add the eggs, one at a time, mixing until incorporated.
Scrape the bottom and sides of the bowl with a silicone spatula, and add the Greek yogurt, orange juice, vanilla, and orange zest. Mix for about one minute on medium speed, to aerate the batter and develop the cake's structure.
Pour the batter into the prepared pan, and bake for 22-28 minutes, or until a tester inserted in the thickest part of the cake comes out clean, and the cakes spring back when pressed. Cool completely and unmold.
Place a few raspberries inside the well of each mini-bundt cake.
Turn the cold can of coconut milk upside-down and open it from the bottom. Pour the coconut water off, reserving for another use, and scoop the hardened coconut cream into a small mixing bowl. Add the honey and whip on high speed until fluffy. Top the cakes with the whipped coconut cream and garnish with a raspberry and some orange zest.